Deconstructed Chicken Parm and Brussels Sprouts with Port-Balsamic Reduction

Today was a lazy football Sunday. You're lucky I cooked anything, because there was a serious temptation to spend the whole day eating nachos and napping on the couch. This dinner was cobbled together out of necessity, as I did not feel like going to the store. There was some freezer and cabinet scrounging involved, and things turned out pretty well.

Menu:
Deconstructed Chicken Parmesan
Roasted Brussels Sprouts with Port-Balsamic Reduction
Quinoa


Deconstructed Chicken Parmesan



serves 2

1 bone-in, skinless chicken breast
2 T kosher salt
2 T sugar
1/4 c white-colored vinegar, flavored if available (I used citrus champagne vinegar)
1/2 c jarred pasta sauce (I used Muir Glen Tomato Basil)
1 oz part-skim shredded mozzarella cheese
1 oz shredded Parmesan cheese

1. Heat the grill to high with the coals moved to one side.
2. While the grill is heating, brine the chicken: Dissolve the salt and sugar in enough water to cover the chicken in a bowl. Add the vinegar and chicken.
3. Sear the chicken over direct heat, about 3 minutes per side. Then move it to indirect heat and cook until done, about 20 minutes.
4. Remove from heat and slice. Place slices over quinoa (or rice or pasta) and top each serving with pasta sauce and half of each of the cheeses. If you're feeling really ambitious, heat the plate in the microwave to melt the cheese.


Roasted Brussels Sprouts with Port-Balsamic Reduction

This was very tasty, easy, and Nate-approved! The reduction probably could have gone without the honey, since the it ended up quite sweet, likely due to the port. We brought a lovely blackberry port wine back with us from Salt Spring Island and I'm glad I finally broke it open. Probably any port or red wine would work here.



1/3 c balsamic vinegar
1/3 c port wine
1 T honey
1 lb brussels sprouts, halved
1/2 of a medium onion, sliced
4 garlic cloves, smashed
1 T olive oil
salt and pepper

1. Bring the vinegar and wine to a boil in a small sauce pan.
2. Stir in the honey.
3. Boil until reduced to a thin syrup; it will thicken as it cools.



4. Combine the brussels sprouts, onion, garlic, oil, salt and pepper in a large piece of foil. Fold it up into a packet and place over high heat on the grill.
5. Roast, stirring once halfway through, for about 20 minutes or until fully cooked and there are a few blackened bits.
6. Serve with drizzles of the balsamic reduction.

Quinoa

makes 4 servings, 1/2 c each

1 c quinoa
2 c water or broth

1. Bring the water to a boil and add the quinoa.
2. Reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed.



Suspicious. But hungry for tasty morsels.